Recipe

Heat the pan with olive oil to medium-high heat.

Add onions and garlic and saute until soft for 2-3 minutes. 

Then add the ground pork. Break the pork up with a wooden spoon and saute until edges will turn golden brown. Add the sweet potatoes and cook together until the sweet potatoes are tender. 

Then, add the raisin and peas and toss together with spices. 

Add salt and pepper and taste for seasoning. 

Once cooked and all liquid has evaporated, set aside and let cool. 

Prep the puff pastry

Preheat oven to 350 degrees.

Make sure you keep your frozen puff pastry defrosting in the fridge. Once it's defrosted, keep in the fridge and work with it as soon as possible. 

Take your clean and sanitized surface and add some flour so that your dough doesn't stick to the counter. Gently place your dough on top. With a rolling pin, gently roll out the dough just so it's not so thick, about an inch more on each side. 

With a circle mug, cut out as many circle shapes as you can. With both your hands, gently pick up each circle dough and stretch just a little bit!

Set aside the excess dough. 

Take your ground pork filling and fill each center of the dough with about 1-2 tablespoons of filling. 

With a pastry brush, brush the edges of the dough with the beaten egg. Gently fold over the dough, making sure the filling stays inside. 

Cinch together and with a fork, carefully press down on the edges. After each one, place the finished empanadas on a cookie sheet. 

Take all the empanadas on the cookie sheet and brush each one with egg on top to form a shiny, golden brown crust.

Then, bake in the oven for about 15-20 minutes until the dough has puffed and turned golden brown. Set aside and let cool and serve.